Garlic butter prawn pasta

Recipe

Ingredients
10oz / 300g shrimp / prawns, peeled and deveined
2tbsp olive oil
6tbsp / 75g Westgold salted butter, cut into 6 cubes.
1 shallot, finely diced
6 garlic cloves, finely sliced or minced
¼ cup white wine
2tbsp lemon juice
2tbsp parsley, finely diced
10oz / 300g spaghetti
Salt and pepper

Method
1. Bring a large pot of heavily salted water to the boil. Add the pasta and cook it 2 minutes less than the suggested cook time on the packet. The pasta will continue to cook when we stir it through the sauce so we want it quite el dente. Drain the pasta, ensuring you reserve ½ cup of pasta water.
2. Season the shrimp / prawns with salt and pepper on both sides.
3. In a large pan on a medium – high heat, bring the olive oil to heat. Add the shrimp / prawns to the pan and cook for 1 – 2 minutes on each side or until slightly golden. Remove from the pan.
4. Add the shallots and garlic to the pan and cook for 3 minutes or until they have become soft and fragrant. Continue to stir to ensure the garlic does not burn.
5. Deglaze the pan with the white wine and lemon and cook for 1 minute, ensuring you scrape all the lovely brown bits off the bottom of the pan with a wooden spoon.
6. Turn the heat to low – medium and 1 cube at a time, add the butter to the pan. Slowly stir it through the sauce. By adding in the butter slowly, a beautiful emulsification will occur and your sauce will not break. Repeat this with all of the butter until it has all be incorporated.
7. Add the prawns back to the pan and stir through the sauce. Sprinkle in the parsley and stir through.
8. Add the pasta to the pan with a splash of pasta water. Stir through until you have a silky and glossy pasta sauce. Serve immediately with an extra sprinkling of parsley.